Mulled Apple Cider Pancakes with Spiced Apple Syrup Recipe

Introduction

These Mulled Apple Cider Pancakes bring the cozy flavors of cinnamon, nutmeg, and cloves straight to your breakfast table. Infused with spiced apple cider and topped with a warm apple syrup, they’re perfect for chilly mornings or festive occasions.

Ingredients

• 2 cups Apple Cider
• 2 tablespoons Whole Mulling Spices
• 2 1/4 cups All-Purpose Flour
• 3/4 cup Dark Brown Sugar
• 3 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Cloves
• 1 cup Milk
• 1/2 teaspoon Almond Extract
• 3 Eggs
• Butter, to taste
• 3 Apples
• 2 cups Water
• 1 cup Dark Brown Sugar (for syrup)
• 1/2 teaspoon Ground Cinnamon (for syrup)

Instructions

1. Step 1: Pour the apple cider into a medium saucepan and add the whole mulling spices. For easy removal, place spices in a tea strainer before adding. Heat over medium-high and let boil gently until the cider reduces by half to about one cup. Remove from heat and let cool with the spices steeping.
2. Step 2: In a large bowl, whisk together flour, dark brown sugar, baking powder, ground cinnamon, nutmeg, and cloves.
3. Step 3: In another bowl, combine milk, almond extract, and egg yolks.
4. Step 4: Separate egg whites into a clean bowl and use a hand mixer to beat them until stiff and fluffy.
5. Step 5: Remove the mulling spices from the cooled cider or strain the cider if spices were added directly. Whisk the cider into the milk and egg yolk mixture, then mix the wet ingredients into the dry ingredients until smooth.
6. Step 6: Gently fold the whipped egg whites into the batter using a spatula to maintain fluffiness. Set aside.
7. Step 7: To make the apple syrup, combine diced apples, water, dark brown sugar, and ground cinnamon in the same saucepan. Bring to a low boil and cook for about 15 minutes, stirring occasionally, until syrupy.
8. Step 8: Preheat an electric griddle to 350°F (175°C) or a griddle pan over medium-high heat.
9. Step 9: Grease the griddle with butter and pour batter to form your desired pancake sizes. Cook for 3-4 minutes per side, until golden and fluffy.
10. Step 10: Serve pancakes warm, topped generously with the apple syrup. Enjoy immediately.

Tips & Variations

• Use a tea strainer for the mulling spices to avoid any gritty bits in your batter and syrup.
• Try adding a splash of vanilla extract instead of almond for a different flavor profile.
• For a dairy-free option, substitute milk with almond or oat milk and use coconut oil instead of butter.
• Add chopped walnuts or pecans to the syrup for a crunchy texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or skillet to keep their texture. The apple syrup can be refrigerated separately for up to 5 days and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

For best results, prepare and cook the batter fresh. If needed, you can mix the dry and wet ingredients separately in advance but fold in the whipped egg whites just before cooking.

What can I use if I don’t have whole mulling spices?

You can substitute with a mix of ground cinnamon, cloves, allspice, and star anise to mimic the flavor, but whole spices steeped in cider provide the best aroma and taste.

Mulled Apple Cider Pancakes with Spiced Apple Syrup Recipe

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★★★★★

4.6 from 78 reviews

• Author: Jack
• Total Time: 45 minutes
• Yield: Approximately 12 pancakes 1x

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Description

These Mulled Apple Cider Pancakes combine warm, spiced apple cider and fragrant mulling spices with a fluffy pancake batter for a cozy, autumn-inspired breakfast. Topped with a homemade apple syrup infused with cinnamon and brown sugar, these pancakes bring a festive twist to your morning routine.

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Ingredients

Scale 1x2x3x

Mulled Apple Cider

• 2 cups Apple Cider
• 2 tablespoons Whole Mulling Spices

Pancake Batter

• 2 1/4 cups All-Purpose Flour
• 3/4 cup Dark Brown Sugar
• 3 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Cloves
• 1 cup Milk
• 1/2 teaspoon Almond Extract
• 3 Eggs (separated)
• Butter, to taste (for greasing)

Apple Syrup

• 3 Apples, diced
• 2 cups Water
• 1 cup Dark Brown Sugar
• 1/2 teaspoon Ground Cinnamon

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Instructions

1. Reduce and Infuse the Apple Cider: Pour 2 cups of apple cider into a medium saucepan and add 2 tablespoons of whole mulling spices. For easier removal, place the spices in a tea strainer before adding. Heat over medium-high until it gently boils, then reduce and simmer until the liquid reduces by half to about 1 cup. Remove from heat and let it cool with the spices steeping.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 cup dark brown sugar, 3 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves until combined.
3. Prepare Wet Ingredients: In a separate bowl, combine 1 cup of milk, 1/2 teaspoon almond extract, and 3 egg yolks. Whisk them together thoroughly.
4. Whip Egg Whites: In another clean bowl, use a hand mixer to beat the 3 egg whites until they become fluffy and stiff peaks form. Set aside.
5. Strain and Incorporate Mulled Cider: Remove the mulling spices from the cooled cider (either remove the tea strainer or strain through a fine mesh sieve). Slowly whisk the mulled cider into the wet ingredients bowl containing milk, almond extract, and egg yolks until fully combined. Then add this wet mixture into the bowl with dry ingredients, whisking to form a smooth batter.
6. Fold in Egg Whites: Gently fold the whipped egg whites into the batter using a spatula to maintain the fluffy texture. Set the batter aside.
7. Make Apple Syrup: In the same saucepan used for the cider, combine diced apples, 2 cups of water, 1 cup dark brown sugar, and 1/2 teaspoon ground cinnamon. Bring the mixture to a gentle boil over medium heat, then let it simmer for about 15 minutes until it thickens into a syrupy consistency, stirring occasionally.
8. Heat Griddle: Preheat an electric griddle to 350°F (175°C) or heat a griddle pan over medium-high heat.
9. Cook Pancakes: Grease the griddle with a pat of butter. Pour scoops of batter to form pancakes of desired size (about 6 fit on a griddle at once). Cook each side for approximately 3-4 minutes until pancakes are golden brown and fluffy.
10. Serve: Plate the cooked pancakes as you go in batches. Spoon a generous amount of the warm apple syrup over each stack. Serve immediately and enjoy your comforting mulled apple cider pancakes!

Notes

• Using a tea strainer for the mulling spices makes removal easier and prevents pieces in the batter.
• Separating and whipping egg whites provides extra fluffiness to the pancakes.
• The apple syrup can be stored in the refrigerator and reheated gently before serving.
• Adjust the sweetness of the syrup by adding more or less brown sugar to taste.
• For an extra touch, top pancakes with chopped nuts or a dollop of whipped cream.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: mulled apple cider pancakes, spiced pancakes, apple syrup, fall breakfast, autumn pancakes